Five Best Coleslaw Recipes for Summer BBQs, Picnics, and Potlucks

I have a confession to make. I am not a fan of store-bought, ready-made coleslaw. It's too bland for my taste and often far too gloopy. I like my coleslaw to have a nice flavor and plenty of texture. Bland coleslaw is a no no for me.

I had a mother who made great coleslaw. Everything I know about making coleslaw was learned at her knee. I used to love to watch her putting it together. Everything was hand sliced, from the cabbage right down to the carrots, onions, etc. She would stand at the counter with her trusty knife and slice everything very thinly. Nothing was ever grated, and she did not have a food processor. Personally, I think that the only way to get a good texture for your coleslaw is to cut everything by hand. 

 Her dressing was always made from scratch, and it was just right. Not too sour, not too sweet, not to thick or gloopy and she didn't measure everything. She seemed to know just by instinct what to put into the slaw, and it was always delicious. I have been making coleslaw her way my whole life. Always from scratch. Never grated, always hand cut. It does make a difference and my dressings are always handmade, from scratch as well. I never have any complaints. 

 With us coming into the warmer months, the salad months as I like to call them, I thought I would curate some of my favorite coleslaw salads here for you this morning. Each one is delicious in it's own right. 

 FIVE COLESLAW FAVORITES. 

 FIVE COMPLETELY DELICIOUS VERSIONS. 

 Try one. I think you'll find this is the year your coleslaw gets interesting. I have also included some handy hints and tips to help you make sure that the coleslaw you make will be the best version that you have ever made!  

 

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CLASSIC MEMPHIS COLESLAW 

This Classic Memphis‑Style Coleslaw is everything a great slaw should be — crisp, creamy, sweet, and tangy with just the right hit of celery seed to make the flavors sing. It comes together in minutes, especially if you start with a bag of shredded cabbage and carrots, and the dressing is a simple whisk‑together wonder made from everyday staples like mayonnaise, Dijon, cider vinegar, and a touch of sugar for balance. 

After a short chill, the vegetables soften ever so slightly while staying beautifully crunchy, soaking up that luscious dressing. It’s the perfect small‑batch slaw for burgers, hot dogs, pulled pork, cold plates, or any warm‑weather meal when you want something refreshing without turning on the stove. A true summer staple — bright, creamy, and irresistibly moreish.  

COPYCAT KFC COLESLAW

This recipe for coleslaw brings back everything you loved about the original KFC slaw — the one that was finely chopped, creamy, tangy, lightly sweet, and wonderfully crunchy, not the chunky, rubbery version you get today. Your small‑batch recipe captures that classic flavor perfectly, using simple everyday ingredients like full‑fat mayo, buttermilk, lemon, sugar, and a whisper of grated onion for that unmistakable old‑school taste .

The magic happens during the chill time: a couple of hours in the fridge lets the cabbage soak up all those bright, creamy flavors without ever going soggy, giving you that light, refreshing crunch you remember so well . It’s the perfect amount for one or two people — no giant bowl lingering in the fridge for days — just a fresh, nostalgic little taste of the KFC coleslaw we all grew up loving. It is very easy to double this recipe should you want to feed more than a few people.

A simple, comforting classic… and absolutely delicious.

 

MACARONI COLESLAW

This is is the happiest kind of summer mash‑up — all the creamy, tangy goodness of classic coleslaw meets the tender bite of a chilled macaroni salad. It’s bright, crunchy, and full of texture thanks to cabbage, carrots, spring onions, cucumber, celery, green pepper, and those irresistible little pops of water chestnut crunch . Every forkful gives you a mix of creamy dressing, crisp vegetables, and perfectly al dente pasta, making it the kind of salad that disappears quickly at BBQs, potlucks, and picnics.

The sweet, creamy dressing clings beautifully to the ditalini, settling into all those tiny nooks and crannies for maximum flavor in every bite . And because it’s as colorful as it is tasty, it brings a cheerful pop to any summer table — the sort of dish people take one scoop of… then circle back for seconds.

Fresh, crunchy, creamy, and wonderfully satisfying — this is the salad that kicks off salad season with a smile.

DELI STYLE COLESLAW

is the kind of old‑fashioned, tangy cabbage salad that feels like it came straight from a neighborhood deli counter — crisp, refreshing, and wonderfully simple. Instead of a creamy dressing, this version uses a bright, sweet‑and‑sour oil‑and‑vinegar mixture that lets the vegetables shine, giving every bite a lively crunch and a clean, zippy finish. It’s packed with hand‑shredded cabbage, carrot, onion, peppers, celery, and a sprinkle of fresh parsley for color and freshness, all tossed together in a dressing that’s been loved in your family for decades .

The flavors only get better as it sits — the vegetables stay crisp while soaking up that tangy dressing, making this a perfect make‑ahead salad for sandwiches, quiche, potlucks, or warm‑weather meals when you want something light but full of personality . It’s nostalgic, vibrant, and endlessly versatile… a true deli classic that never goes out of style.

CHEESE SLAW

This Cheese Slaw is coleslaw with a little extra magic — crisp, hand‑shredded cabbage and carrot tossed in a creamy, tangy dressing, then folded together with a generous handful of grated cheddar for a savory twist that makes every bite irresistible. It’s the perfect balance of crunch and creaminess, with the cheese adding richness and depth without ever weighing things down. As you say, bland, gloopy coleslaw is a firm no, and this version delivers exactly the opposite: bright flavor, great texture, and that moreish quality that keeps everyone going back for another spoonful .

The dressing — a simple mix of mayo, salad cream, cider vinegar, sugar, and celery salt — clings beautifully to the vegetables, and the cheese melts ever so slightly into the mix as it chills, giving the whole bowl a luscious, deli‑style finish . It’s the kind of slaw that disappears quickly at the table; in fact, your guests have already declared it “the best coleslaw they’ve ever eaten,” and there were no leftovers to prove otherwise.

Fresh, creamy, savory, and wonderfully different — this is coleslaw with personality, and it shines alongside everything from cold meats to simple sandwiches.

And there you have it! Five deliciously different ways to add coleslaw to your summer cookouts, BBQ's or Picnics. I guarantee everyone will fall in love with each version and be begging you for the recipe!

🌿 Hints & Tips for Making Really Great Coleslaw

🥬 Start With the Freshest Vegetables

• Crisp, tight‑leafed cabbage makes all the difference.

• If the cabbage feels soft or rubbery, your slaw will too.

• A mix of green and a little red cabbage adds color and crunch.

🔪 Shred Thoughtfully

• Hand‑shredding gives the best texture — thin, delicate ribbons that stay crisp.

• A food processor works in a pinch, but pulse gently to avoid mush.

• For KFC‑style slaw, chop the cabbage very finely for that classic texture.

🥕 Add Crunchy Extras

• Carrot, celery, peppers, spring onions, and even water chestnuts add layers of texture.

• Keep pieces small so everything blends evenly with the dressing.

🧂 Season the Vegetables First

• A tiny sprinkle of salt on the cabbage helps draw out excess moisture.

• Let it sit 5–10 minutes, then blot lightly — this keeps your slaw from going watery.

🥣 Build a Balanced Dressing

• Great slaw dressing hits creamy + tangy + sweet + salty.

• A splash of cider vinegar or lemon brightens everything.

• A pinch of sugar balances the acidity without making it sweet.

• Celery seed or celery salt adds that classic deli flavor.

🧀 If Adding Cheese…

• Use freshly grated cheddar — it melts slightly into the dressing and tastes richer.

• Add it just before serving so it stays vibrant and doesn’t clump.

🥄 Dress Lightly (Then Add More if Needed)

• Start with less dressing than you think you need.

• Toss well, let it sit a few minutes, then adjust.

• The cabbage will soften slightly and absorb flavor as it rests.

❄️ Chill for Best Flavor

• Coleslaw tastes best after at least 1–2 hours in the fridge.

• This allows the flavors to meld while keeping the vegetables crisp.

🍋 Brighten Before Serving

• A squeeze of lemon, a pinch of salt, or a crack of pepper right before serving wakes everything up.

• If it looks a little dry after chilling, add a spoonful of dressing to refresh it.

🥪 Serve With Everything

• Slaw isn’t just for BBQ — it’s brilliant with sandwiches, cold plates, quiche, fish, or tucked into wraps. 

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